For the Cauliflower… 1 large cauliflower crown, sliced, drizzled with EVOO, sprinkled with a generous pinch of red pepper flakes and roasted in a 400 degree oven on the bottom shelf until the edge of burning then cut into bite …

To save time you can buy pizza dough from Vace or from your favorite pizzeria. Just make sure you bring it to room temperature before VERY GENTLY kneading in half the grapes. Then follow our recipe from there. Ingredients… 1 …

A new fall favorite in our teaching kitchen, this risotto recipe makes for a perfect balance of flavor and texture when broccoli is prepared three ways. Make sure you cook the broccoli ahead so you’re ready to add it to …

Perfectly ripe “not too hard not too soft” avocados are a must for this delicious recipe. Keep them warm as you cook along the way and serve hot out! And… make sure not to skimp on the Maldon and squeezes …

We use two of our building blocks* to finish this fresh and colorful starter, side or main. Search our recipes for the slow roasted tomatoes and reduced balsamic… must haves in your fridge. From the garden arugula and farm fresh …

When we roast broccoli… we add some broccoli greens and thinly sliced lemon sprinkled with vanilla sugar and red pepper flakes halfway through… Just before serving we add… A handful of grated Parmesan or Pecorino Maldon Sea Salt Flakes and …

This easy-to-make recipe is a great way to “hold onto summer” and use up what was left of your “end of season” produce. We pile garden-fresh tomatoes, cilantro and roasted snacking peppers onto yummy, batter-fried corn cakes. So good… Ingredients… …